The debate stands stoically tangled, and the conclusion is overdue. Charcoal smokers versus gas grills is a perennial argument that often proceeds with implausible claims. Charcoal smokers have a history whereas gas grills are backed by science. While scientists claim gas grills are better, recent surveys have revealed that the recipes produced by them vary to some extent. The difference has been found out to be very obvious. These studies have shown that gas grills cannot match the authenticity that a charcoal smoker provides. Here, we would see why charcoal smokers have an edge on this feud.
First things first. There is something about wood that makes it a prime choice for grilling food on. That thing is the quality that it adds to the cooked food. There are certain distinct differences that separate charcoal grilled and gas cooked foods. Wood being the original heat source provides a quintessential authenticity to a recipe which gas grills hardly can. Strongest flavor can be achieved with the original heat source. Gas grills are known to add virtually nothing to the taste of foods. The retention of authenticity is enough to vindicate the advantage of charcoal smoke over gas grills.
Gas grills are known to be fraught with profitability, a tinge of comfort and time-saving technologies. The advantages sound good, but they exist at a cost. The final product often lacks certain features of grilled cuisines. Gas-cooked food is not mainly grilled food. There have to be certain characteristic features which make the food delectable. Gas-grilled foods often lack that feature. On the other hand, charcoal may be costlier, but it can provide everything that a restaurant recipe requires. Besides, maintenance of a gas grill is a meticulous task while a charcoal grill can be easily operated with a minimal maintenance burden. Consequently, charcoal grills also prove more cost-effective in the long run.
As already discussed, gas grilled food appears lackluster when compared with charcoal smoked food. Taste, the very first feature that gets to us, often defines the quality of food. It is believed that as food absorbs heat, it also takes in the flavor of heat. Food has to be doused in smoke to produce the right taste. This smoke is provided by a charcoal smoker. A gas grill fails to produce desired results when it comes to the realm of taste or flavor. In fact, a characteristic smoky flavor is the quintessence of cooked food.
As the aforementioned arguments also underscore, smoke is a requisite to produce delicious grilled food. Charcoal invariably produces more smoke than gas along with a larger number of flavor imparting molecules as the burning of pellets in pellet smoker reviews is burning of complex organic molecules. These complex organic molecules are believed produce the apt taste when seeping into the food along with smoke. Whereas, the only particles given out be gas are of water and carbon di-oxide which hardly impact food.
Having emphasized on the above points, it is pretty much obvious that a charcoal smoker has to be a winner (gas grills may have their own advantages though). Sift through your choices and choose wisely.